I need help planning a menu for a small retreat house in Michigan (can serve up to 60 retreatants). We have been around for 50 years and in the past the religious Sister's who founded the retreat house used to plan, cook and serve some very excellent meals. They no longer do. We have been serving the standard fair since I arrived (3 yrs.) and I want to change the menu! So here's what I'm looking for from the experts:
1) As inexpensive as possible; we buy in bulk frozen meats, breads, veggies, dry goods from Gordon Food Service. Also fairly easy to prepare: our current cook creates very tasty dishes, but is unorganized!
2) Prepared food not used after a retreat we'd like to freeze to serve for the following weekend (one time only; we are well versed/certified in safe food handling).
3) Semi-healthy; low salt, fats, etc. We get a mix of folks in - some want healthy, some want good 'ole home cookin'.
4) Breakfast, lunch & dinner on Saturday, breakfast & lunch on Sunday.
5) Last seasons menu: Saturday - Scrambled eggs, ham, toast, dry cereal, juices; mesquite chicken salad, soup (usually veggie), rolls/breads, dessert; spaghetti w/ground turkey sauce, garlic sticks, dessert. Sunday - Dry cereals, yogurt, toast, sometimes muffins; some kind of baked chicken breast (bbq, seasoned), rice, mixed veggies, rolls, apple pie & ice cream.
6) Is it possible to create two main course selections of the same type of meat and still keep prices down? Or freeze leftovers for use the following week? I'd love to give our retreatants more menu choices, but our budget is limited!
Ok, that's enough for now! Any and all advice/menu choices would greatly be appreciated! And I'll keep an eye on this blog as much as possible - we need help!